Season both sides of pork chops with salt.
In a large skillet, heat olive oil over medium-high. Cook pork until browned on both sides, turning once, about 5 minutes. Transfer to a plate.
To the same skillet, add asparagus. Cook for 3 minutes, stirring. Add white wine and simmer for 2 minutes. Stir in Dijon mustard.
Return pork chops to skillet and nestle between asparagus. Cook until pork reaches an internal temperature of 60°C / 145°F, about 2 to 4 minutes, depending on the thickness of chops. Sprinkle with tarragon. Serve.